Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 lbs of pork (leg or whole)
- For the seasoning
- 1/2 cup of sliced seedless olives
- 1/2 cup of capers
- 1 large onion diced into small cubes
- 4 tablespoons of mashed garlic
- 1 teaspoon of parsley finely diced
- 4 tablespoons of powdered oregano
- 2 tablespoons of powdered black pepper
- 1 cup of green peppers diced into small cubes
- 2 tablespoons of vinegar
- 2 tablespoons of oil
- 1/4 cup of salt
Directions
Mix in all the ingredients for the seasoning.
With a sharp paring knife carve deep holes in the meat. Keep a distance of about 10 cms between each hole. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface. Marinate for at least 5 hours before cooking. Put in the oven at medium heat.
If you have a meat thermometer, the meat should be ready when it reaches 77 °C (170 °F) in the center. If you don't have a meat thermometer, cook for 4 hours. Every 30 minutes bath the meat with the juices.
Thirty minutes before finishing turn up the oven at high heat until the skin is dark golden and crunchy.
Category:Dominican Recipes
Category:Dominican Meat Dishes